Arroz con Pato

🧂 Ingredients

• 1 about 1.5-2 kg (3-4 lbs) Whole duck
• 3 cups Long-grain white rice
• 2 large bunches Fresh cilantro
• 350 ml Dark beer (e.g., Cusqueña Negra or a similar dark lager)
• 3 tbsp Ají amarillo paste
• 100 g Frozen peas
• 1 medium Yellow onion
• 4 cloves Garlic
• 4 cups Chicken or duck broth
• 3 tbsp Vegetable oil or duck fat
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Season the duck pieces generously with salt and pepper. Heat the vegetable oil or duck fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the duck pieces, skin-side down if applicable, in batches to avoid overcrowding. Sear for about 5-7 minutes per side, until deeply golden brown and crispy. Remove the seared duck to a plate and set aside.

   ⏱️ 15 minutes
2. 2

   Reduce the heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom. Add the minced garlic and ají amarillo paste, and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.

   ⏱️ 10 minutes
3. 3

   Return the seared duck pieces to the pot. Pour in the dark beer, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate slightly. Add the warmed chicken or duck broth. Bring the liquid to a gentle simmer, then cover the pot, reduce the heat to low, and braise the duck for 1 hour, or until it is almost tender when pierced with a fork. Check periodically and add a little more broth or water if the liquid level gets too low.

   ⏱️ 1 hour
4. 4

   While the duck is braising, prepare the cilantro mixture. In a blender, combine the chopped cilantro and the room temperature dark beer. Blend until you have a smooth, vibrant green purée. You may need to add a splash of water if the mixture is too thick.

   ⏱️ 5 minutes
5. 5

   Once the duck is almost tender, remove it from the pot and set aside. Strain the braising liquid into a bowl, discarding the solids (onions, garlic, etc.). Return the strained liquid to the pot. Stir in the rinsed rice and the cilantro purée. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes.

   ⏱️ 20 minutes
6. 6

   Gently stir in the thawed peas and the braised duck pieces, nestling them into the rice. Cover the pot again and continue to cook on low heat for another 10-15 minutes, or until the rice is fully cooked and has absorbed most of the liquid. The rice should be tender and have a bright green hue. Avoid over-stirring, which can make the rice mushy.

   ⏱️ 15 minutes
7. 7

   Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the rice to steam and finish cooking. Fluff the rice gently with a fork before serving.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The rice should have a vibrant, deep green color from the cilantro.
• ✓The duck should be fork-tender and succulent.
• ✓This dish is a proud specialty of northern Peru, showcasing regional flavors.
• ✓For a richer flavor, use duck broth instead of chicken broth.

🔄 Variations

• Increase the amount of cilantro for an even more intense green color and flavor.
• After braising, you can crisp up the duck pieces separately in a hot oven or pan before adding them back to the rice for a crispier texture.

🥗 Nutrition

Per serving